Conventionally grown fruits are often waxed to prevent moisture loss, protect them from bruising during shipping, and increase their shelf life. When purchasing non-organic fruits and vegetables, you should ask your grocer about the kind of wax used on their surface even if you are going to peel it; carnauba wax (from the carnauba palm tree), beeswax, and shellac (from the lac beetle) are preferable to petroleum-based waxes, which contain solvent residues or wood rosins. Yet, it is not just the wax itself that may be of concern but the other compounds often added to it - ethyl alcohol or ethanol for consistency, milk casein (a protein linked to milk allergy) as a film former or soap as a flowing agent.
is not necrssry to use wax coating for fruit. It may cause adulteration.Do not use it eventhough it creates shining on the fruits like apple.
Majid
Wax is not good to coat stone fruits, however, if the fruit is needed coating to preserve freshness, then use edible oils.
Dr. K
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